Here is our menu for this week and at the bottom is one recipe with my changes and a link to the original. This is a busy week, so it's a pretty simple week-nothing to fancy.
Monday: Baked Chicken Breast with Ginger, Cayenne & Mrs. Dash and "Healthified" Crunchy Asian Salad
Tuesday: Ginger Salmon and Rice and Asian Medley Vegetables
Wednesday: Southwestern Chicken Layered Salad
Thursday: Herb Roasted Pork Chops & Vegetables
Friday: "Healthified" Mexican Pasta Skillet
The recipe of the week is from Friday and is for the "Healthified" Mexican Pasta Skillet which has become a favorite in our house!
"Healthified" Mexican Pasta Skillet
1 lb Ground Lean Turkey
1 jar (16 oz) On the Border Medium Salsa
1 Cup Tomato Sauce
1 1/2 Cups Water
2 Cups Uncooked Whole Wheat Elbow Macaroni
1 Cup Frozen Corn
1/2 Cup Mexican Style Shredded Cheese
Directions: In a medium skillet, cook turkey over medium-high heat for 5-7 minutes, stirring occasionally, ntil thoroughly cooked; drain. Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; simmer 12-15 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
Nutritional Information:
1 Serving (1 1/3 Cups): Calories 370; Total Fat 6g (Saturated Fat 2 1/2g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g; (Dietary Fiber 3g, Sugars 5g); Protein 25g; Percent Daily Value: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20%
http://www.bettycrocker.com/recipes/healthified-mexican-pasta-skillet/e86a1cb2-a7b3-4cb7-906a-9a2d7a9c218f
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